It is 6pm and your family is hungry. You want something warm and comforting but still healthy. This cheesesteak tortellini is the perfect answer for a busy winter evening.
It delivers all those classic Philly flavors in one pan. You get creamy sauce and tender pasta in every bite. It is a meal that feels like a treat.
The best part is how good you will feel after eating it. It is balanced and full of protein to keep you full. Let us get cooking together right now.
Why You Will Love This Recipe
This dish is a total winner for your busy schedule. It is ready in 35 minutes from start to finish. You do not need hours to make a great meal.
It is perfect for a healthy reset after a busy weekend. Each serving provides a massive 38g of protein. Your muscles and your taste buds will thank you.
The sauce is incredibly creamy without using heavy cream. We use a smart blend of Greek yogurt and skim milk. It keeps things light but very satisfying.
Kids love the cheesy pasta and the familiar beef flavor. It is a great way to get them to eat peppers. Everyone leaves the table happy and full.
Simple Cooking Steps
Making this dish is straightforward and stress-free for any beginner. You start by boiling your favorite high-protein tortellini. While that cooks, you handle everything else in one skillet.
The vegetables sauté quickly until they are sweet and golden. Browning the beef adds deep flavor to the whole pan. You will feel like a pro chef.
The sauce comes together in just a few minutes. You simply whisk and stir until it is silky and smooth. It is much easier than it looks.
Ingredients You Will Need
This recipe uses simple pantry staples and fresh produce. You can find everything at your local grocery store easily.
- 12 oz lean ground beef (93/7)
- 9 oz high-protein refrigerated cheese tortellini
- 1 large green bell pepper, diced
- 1 small yellow onion, diced
- 3 oz low-fat provolone cheese, shredded
- 1/4 cup non-fat plain Greek yogurt
- 1/2 cup skim milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Step-by-Step Directions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and set them aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onions and bell peppers to the skillet. Sauté until softened and slightly caramelized, about 5-7 minutes.
- Add the lean ground beef to the skillet. Season with salt, pepper, and garlic powder. Cook until fully browned and drain any fat.
- Lower the heat to low. Whisk the skim milk and Greek yogurt together in a small bowl. Stir this into the beef mixture.
- Gradually stir in the shredded provolone cheese. Keep stirring until the sauce is smooth and melted.
- Add the cooked tortellini to the skillet. Toss gently until every piece is coated in the provolone sauce.
- Serve immediately while hot and creamy.
Best Ways to Enjoy It
Serve this dish in shallow bowls to catch all that sauce. A sprinkle of fresh parsley adds a lovely pop of color. It makes the meal feel very special.
Pair it with a simple side salad and lemon vinaigrette. The crisp greens balance the rich provolone sauce perfectly. It is a complete, balanced meal.
If you want a treat, serve it with garlic bread. It is great for soaking up any extra sauce. Enjoy this with your family tonight.
Storage & Reheating
You can store leftovers in an airtight container for 3 days. This recipe is great for meal prep lunches. It stays delicious even the next day.
When reheating, use the stovetop for the best results. Add a small splash of milk to loosen the sauce. Heat it gently over low heat.
You can also use the microwave for a quick lunch. Cover the bowl to keep the moisture inside. Stir halfway through for even heating.
Recipe Tips for Best Results
- Don’t skip browning the beef thoroughly for the best flavor.
- Caramelize the onions well to add a natural sweetness to the dish.
- Use low heat when adding the yogurt to prevent curdling.
- Shred your own provolone cheese for a much smoother melt.
- Save a little pasta water to thin the sauce if needed.
- Add a pinch of red pepper flakes for a spicy kick.
- For a winter boost, add extra sautéed mushrooms to the mix.
- Double the recipe if you are feeding a larger crowd.
Easy Flavor Ideas
- Swap the beef for ground turkey for an even leaner meal.
- Use gluten-free tortellini to make this dish gluten-friendly for guests.
- Try red bell peppers for a slightly sweeter vegetable flavor.
- Add a dash of Worcestershire sauce for a deeper beefy taste.
- Mix in some fresh spinach at the end for extra nutrients.
Common Questions
Will I taste the Greek yogurt?
No, the yogurt just adds a creamy tang and extra protein. Once it melts with the provolone, it tastes like a rich sauce. You will love the texture it provides.
Can I make this ahead of time?
Yes, you can prep the vegetables and beef a day early. This makes the final assembly incredibly fast on a busy night. Just toss and heat when ready.
How do I know when it is done?
The dish is ready when the cheese is fully melted. The pasta should be evenly coated in a glossy sauce. It should look thick and delicious.
I hope this cozy cheesesteak tortellini brings your family together tonight. It is the perfect way to stay warm and healthy during the winter. Give it a try and enjoy every bite.
— Lidia
High Protein Cheesesteak Tortellini in a Rich Provolone Sauce
Ingredients
- 12 oz lean ground beef (93/7)
- 9 oz high -protein refrigerated cheese tortellini
- 1 large green bell pepper, diced
- 1 small yellow onion, diced
- 3 oz low -fat provolone cheese, shredded
- 1/4 cup non -fat plain Greek yogurt
- 1/2 cup skim milk
- 1 tsp garlic powder
- 1/2 tsp sal t
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced onions and bell peppers to the skillet and sauté until softened and slightly caramelized, approximately 5-7 minutes.
- Add the lean ground beef to the skillet, season with salt, pepper, and garlic powder, and cook until fully browned. Drain any rendered fat.
- Lower the heat to low. Whisk together the skim milk and Greek yogurt in a small bowl before stirring into the beef and vegetable mixture.
- Gradually stir in the shredded provolone cheese until the sauce is smooth and melted.
- Add the cooked tortellini to the skillet and toss gently until every piece is coated in the provolone sauce.
- Serve immediately while hot.
